The best restaurants Herve

At the helm is Sébastien Brela, who cut his teeth at Charmes-Chambertin. His cuisine is subtle and full of flavor, using the finest produce, often from the Herve region. The service is as elegant as the menu, which changes every two months. Meat and fish are given pride of place, but vegetarians are not forgotten, with options for starters and main courses. On Wednesday and Thursday evenings, a menu available in addition to the usual formulas allows diners to sample the chef's three-course cuisine, with aperitif, wine and coffee included.

Contemporary frame and graphic plates form here... a pair just as we like them. Franck and his daughters develop their love for the local culture, wines and cheeses. In addition to a menu featuring the region's producers, the wine cellar is well stocked and a maturing cellar of the local star. Franck has even developed a "herve" matured in Vacqueyras (wine from the Rhone village twinned with Herve), closing the loop in his own way. In the inner courtyard, two terraces also invite you to sip a cocktail in a lounge atmosphere.